潔淨專業工廠Professional Factory
台灣安亞於2018年在新店成立第一個小型半手作的珍珠工廠，經歷無數次的研發與實驗，但小型工廠無法符合商業大量的規模需求，因此於2019年進行擴廠並取得ISO22000與HACCP國際認證，終於做出符合市場趨勢及商用性質的即食珍珠包。
Taiwan Anya set up its first semi-manual tapioca factory in Xindian in 2018. After numerous R&D trial and errors, the factory expanded to meet large-scale commercial needs in 2019 and subsequently obtained ISO22000 & HACCP international certificates.
Ａ．人員衛生：
1.全部作業人員配戴3層 不織布口罩。
2.包裝區戴手套且定時洗手。
3.嚴格單向門系統。
Personnel hygiene：1. Frequent hand-sanitizing and mandatory gloves in the packing area 2. One-way automatic door system 3. All personnel wear three-layered mouth covers
Ｂ．環保：
使用訂製熱回收系統，有效減少30%的天然氣使用量。
Eco-Friendly：A custom heat recycling system that effectively reduces natural gas usage by 30%.
Ｃ．隔間獨立：
獨立的粉料拆封室與配料室，確保配方正確，品質穩定，也降低拆封粉料與過篩所造成的粉塵污染。
Separate compartments：
Independent raw material unpacking room and weighing room to ensure precise measurements for the formula and stable quality control. Seperation also reduces air borne contamination
from sieving..
Ｄ．IQF急速冷凍：
IQF急速冷凍，有效提升產品的保存期限及安全性。
IQF：
Individual Quick Freezing enables longer shelf life and ensures food safety.
Ｅ．304不鏽鋼：
即食食品最怕的就是細菌的污染，全304不鏽鋼珍珠烹煮間，有效降低細菌滋生。
304 Stainless steel：
1. Frequent hand-sanitizing and mandatory gloves in the packing area
2. One-way automatic door system
3. All personnel wear three-layered mouth covers
Ｆ．自主管理：
F2等級的負壓微生物檢驗室，確實落實自主品管，負壓系統確保檢驗的微生物不會通過空氣回流到產品。
Self-monitoring system：
The F2 level negative pressure microbial laboratory assures self-monitoring quality control. The negative pressure system and bio-safety manipulation cabinet ensures no back-streaming of air to products after microorganisms are tested.
80%客製化機具
台灣安亞的珍珠使用了2種植物膠體製作，麵團會有較大的黏性與特定的性質，因此傳統珍珠廠商所使用的機具並不適用於安亞工廠。約有80%的機具是依據麵團特性所客製化訂做，因此能產出其他傳統珍珠粉圓廠無法複製的Q彈幸福口感。
Taiwan Anya’s tapioca is made of two types of plant-based gum meaning a sticker dough in the process of making. Therefore, as traditional manufacturing equipment is no longer suitable, about 80% of Anya’s equipment is custom made based on the characteristics of the dough so that it can produce the perfect balance between soft and chewy texture that other factories can not.
其他廠家OTHERS
製程:滾筒造粒法。
滾筒造粒珍珠中心點容易吃起來較硬，製造過程中空氣中會飄散大量珍珠粉料，因此通常需要添加防腐劑，避免發霉變質。
Traditional process: Roller granulation method
Tapioca manufactured this way has a harder center due to preservative added in order to prevent mold growth from the large amount of tapioca residual in the air.
台灣安亞TAIWAN ANYA
製程:條狀切割造粒法。
珍珠因為不是用”滾成形”的方式，因此吃起來裡外均勻Q彈。製程中粉塵不會飄散，保持乾淨衛生。
New process: Strip-cutting granulation method
Due to the non-rolling production method, the tapioca will retain its soft texture in-and-out. This method is also more hygienic as it does not cause large amounts of tapioca residual.
獨家真空包裝定量技術
製程:滾筒造粒法。
滾筒造粒珍珠中心點容易吃起來較硬，製造過程中空氣中會飄散大量珍珠粉料，因此通常需要添加防腐劑，避免發霉變質。台灣安亞歷時八個月與機械廠商共同開發了針對珍珠使用的計量機，做到了自動化的真空包裝，分別定量液體及熟珍珠粉圓進入包裝膜料，確保顧客買到的每包即食珍珠，都維持最佳珍珠與風味糖水的黃金比例。
Exclusive Quantification Vacuum Packaging Technology:
After eight months of collaborating with machinery manufacturers, Taiwan Anya has designed a measuring machine specifically for tapioca – achieving automated vacuum packaging while accurately measuring and filling the portion of liquid and tapioca needed. This ensures that each packet of ready-to-eat tapioca purchased by consumer holds the optimal ratio of tapioca to syrup, maintaining the perfect balance of texture and taste.
【標準版珍珠包】
￭60公克=50公克固形物+10公克液體(糖水)
￭100公克=84公克固形物+16公克液體(糖水)
￭560公克=470公克固形物+90公克液體(糖水)
【飲品版珍珠包】
￭135公克=84公克固形物+51公克液體(濃縮飲品)
￭Net Weight 60-gram packet: 50-gram Boba + 10-gram syrup
￭Net Weight 100-gram packet: 84-gram Boba + 16-gram syrup
￭Net Weight 560-gram packet: 470-gram Boba + 90-gram syrup
￭Net Weight 135-gram packet: 84-gram Boba + 51-gram Tea Concentrate
聯絡我們 CONTACT US
自然小島 NATURSL-ISLE
+886-2-8919-2298
SERVICE@ANYATPE.COM
231新北市新店區寶橋路235巷130-3號
1F, No. 130-3, Ln. 235, Baoqiao Rd., Xindian Dist., New Taipei City 231028, Taiwan (R.O.C.)
服務時間:MON-FRI (9:00-17:30)